A 5-star stay here includes balconies and fire pits — but watch your head.
Nestled among the limestone caves of Cappadocia, Turkey, lies the 30-room, 5-star Yunak Evleri hotel. Carved into a mountain, the structure includes 6 cave houses and a 19th-century Greek mansion. The rooms are predictably quiet, but don’t worry, there’s also wireless.
Enjoy the panoramic views and a drink by the fire. Or check your email. Yes, it has Wi-Fi.
Much of the Yunak Evleri hotel was carved into soft limestone cliffs. Each room features a patio. No special effects needed. This one-in-a-million hotel has to be seen to be believed.
Each bedroom has a spa with either a Jacuzzi or a steam shower. The rooms are decorated in Ottoman-era furniture and feature all the amenities of home. Even on hot days, the cliff walls keep the rooms nice and cool.
If you’re on the tall side, use caution when getting up in the morning. There’s more to the hotel then the rooms. Enjoy the view with other lucky guests.
Turkey will probably not to blame for making you sleepy after big meals Thursday.
1. Turkey makes you sleepy
If you are falling asleep on the couch after Thanksgiving, do not blame the poor old turkey. While it is true that Turkey contains tryptophan – an amino acid that is a precursor to healing, serotonin welfare – there is not enough tryptophan in turkey to roast you tired. In fact, there are more tryptophan in cheese and chicken breast as it is in Turkey. The real reason you’re asleep? It is likely that the stress of the holidays, the hours spent in the kitchen, wine and spirits – and all the fat and calories you just consumed.
2. Fresh pumpkin is better than canned pumpkin
“Conserve” is not a bad word. Canned tuna and canned tomatoes have a place in the pantry of every chef. The same rule applies to the pumpkin. Canned pumpkin at the grocery store often produces a more reliable and consistent – especially in baking. If you insist on using fresh pumpkin (and, let’s be honest, tell your guests to enjoy the traditional flavors of Thanksgiving) be sure to use sugar pumpkins, the pumpkins you buy for carving at Halloween are watery , mealy and not very good for recipes. But I say live canned pumpkin – at least one day a year.
3. The biggest turkey, the best
When I was a kid, my mother took me to the supermarket a week before Thanksgiving and let me choose the turkey. I went for one with the biggest breasts. Laugh? Here’s the thing, those who have large breasts do not have much flavor. According to Rick Rodgers, cooking teacher and author of Thanksgiving 101, you must compare the size of the chest to the size of the rest of the bird. “Broad-breasted turkeys are new races that were created to produce a greater quantity of meat taste better -. No More the ratio of breast meat chicken whole, turkey is the most original and the oldest – will be shaped his taste, he said. My advice, go with a fresh turkey or heritage turkey crossing.
4. The stuffing is the same as dressing
Dressing and stuffing are similar, but not the same thing. The difference lies in how they are prepared. The joke is, of course, stuffed inside the bird, while dressing is usually cooked in a baking dish. I always preferred to dress as it has more surface area exposed to the oven, which means you get more crisp, crunchy bits. The filling is wet and soggy, in my opinion. But there is another reason you should stop stuffing your bird. Plus my friend Alton Brown for an explanation. “Many things could go there (the cavity of the bird) … in fact, one thing must not: .. Stuffing stuffing is evil farce adds mass, it slows down the cooking is bad because that the more. bird cooks the drier it will be. And since the cavity is an ideal haven for the bacteria salmonella, you must be absolutely certain that the cavity is heated to 165 ° F, which means to cook least part of the bird. … is wrong, “he said. Uh, looks like the joke is not a good idea.
5. Pop-up thermometers in plastic work
It is easy (and I’ll be quick): Pop-up thermometers are not reliable. Not only do they pierce the skin and leave tasty juices escape, but they can also malfunction, leaving you with an under-or overcooked bird. Moreover, most are made to appear at 180 ° F – so your bird is toast. Use a probe thermometer instead.
You’ll probably pay 20% more than last year, due to rising costs for raising the birds.
Americans will be paying more for their Thanksgiving turkeys this month after rising feed costs led to reduced output in the U.S. Wholesale, frozen turkeys jumped to $1.09 a pound on average yesterday, the highest price ever and up 28 percent from a year earlier, according to Russell Whitman, the vice president of the poultry division at commodity researcher Urner Barry in Toms River, New Jersey.
At the end of September, stockpiles of turkey meat slid 23 percent from a year earlier, government data show. Production will decline 1.3 percent this year to 5.514 billion pounds (2.5 million metric tons), the U.S. Department of Agriculture said on Nov. 9. Before today, the price of corn, which makes up about 70 percent of turkey feed, was up 47 percent in the past year.
“The fundamental reason why you’re seeing record-high turkey prices is the fact we’re seeing record-high costs of raising turkeys,” said Tom Elam, president of FarmEcon LLC, an agriculture and food-industry consultant in Carmel, Indiana. “When both stocks are down and production is down, then you get a double hit on the amount available to be consumed.”
Retailers in the U.S. sold whole frozen turkeys for an average of $1.57 a pound in September, up 7.7 percent from a year earlier and the highest level since at least 1980, the Labor Department said on Oct. 15.
Higher Retail Price
While those government statistics don’t capture the holiday discounting by grocers this month, retail prices probably will be up 20 percent from Thanksgiving last year, said FarmEcon’s Elam.
The birds are traditionally the main course for meals on Thanksgiving, an annual holiday that Americans will celebrate on Nov. 25 this year. Stores usually cut prices to spur sales on accompanying items for the holiday dinner including cranberry sauce, green beans or stuffing mix, Elam said. Retail prices, even with specials, will be higher this year, he said.
Last year, Wal-Mart Stores Inc., the world’s largest retailer, cut prices on turkeys, selling whole 12-pound (5.4 kilogram) turkeys for 40 cents a pound. That level of pricing probably won’t be around this year, Elam said.
Bentonville, Arkansas-based Wal-Mart won’t disclose its turkey pricing until Nov. 17, Melissa Hill, a company spokeswoman, said in an e-mail.
Some retailers probably are going to lose money because customers still expect discounts, Whitman said.
“Retailers stand the very real possibility of losing more money than last year due to high wholesale prices,” Whitman said. “The consumer has really come to expect low-price turkeys even during the most popular time of year for it.”